These are the best videos I have watched on CZcams in a long time! So much nicer to watch a real pro with a lifetime of hard experience instead of some millennial city cowboy with a groomed beard and a combover who googled how to process a deer so he could do a video showing what he learned.
Awesome series of videos! This is a pro butcher who really makes it easy to see how to completely bone out a whitetail efficiently. If you can fillet a walleye you can bone out your loins!
I really appreciate you taking the time with your dad and filming all this I saved every video on my phone and it has been a real pleasure watching him work on Master worked at doing his job I hope you folks have a good Christmas this year and have a great next year thank you very much and good hunting
I wonder when a butcher learns that signature meat slap down on the cutting table technique? Have to love it .Thanks for great and truly useful videos!
Probably the best series of videos I've found so far on deer processing. Thanks so much for taking the time to record them! Sorry if I didn't catch it somewhere but how long did you age the carcass? Since your dad's a butcher I'm assuming that you just hung it in a walk-in cooler.
John, thanks for the support. And no we don't use a walk in cooler. If the temperature allows it is good to let the deer hang a few days. They say the gamey taste can age out if they are let hang. We just hang them in the garage and if it's warm we just have to process them sooner. Sometimes real life dictates when we get to them also, right? Sometimes you process them when you can even if the weather would allow you to hang them for a while. Thanks again for watching, KPO.
Rummerjc, kind of all of the above. When you're done the cardboard goes right in the trash. The meat doesn't slide around like it does on some cutting boards. Easy on the blades and easy to make as big as you want. Thanks for watching. KPO
I butcher my own but have always been curious how others trim up their grind. What do you take off and leave? I spend most of my time trimming grind. I’ve been told I clean more off than is really needed. Any videos on how y’all do that? Happy hunting!
This has shown me that processing a deer is easier then what I have been told. But on the meat between the ribs , throwing away seem like a waste. Could you either put in a large stock pot on stove and simmer it till the meat falls off? Or into a roasting pan and into the oven? Then you would have more meat to put in a baggie and into the freezer for say sandwich meat or with noodles.
@@jasonnester9514 I think it goes back to when speed was important when he was cutting hundreds of deer a season. The meat was really flying around back then. He does get a few comments saying they like when he plops the meat down. But no, it's not necessary. Thanks for the interest, KPO.
I kind of agree but hey, if it makes it more comfortable for him then I could see why. Personally I cut the loin strips out of the full carcass while it hangs.
Educational and a pleasure to watch a man that knows what he’s doing
Yes Sir he does! Thanks for that comment. My dad will appreciate it. Also thanks for watching, KPO.
These are the best videos I have watched on CZcams in a long time! So much nicer to watch a real pro with a lifetime of hard experience instead of some millennial city cowboy with a groomed beard and a combover who googled how to process a deer so he could do a video showing what he learned.
Thanks a lot Rick, KPO.
I’ve watched the whole series and I know I’ve learned more watching your dad than I have from any other processing video.
Glad to hear it, KPO.
Thank you so much for taking the time to make this. What a great channel! I am sad to see the series end.
We have many other deer processing vids czcams.com/play/PLksX0m4wrQHwY8aepuTO-dGE51MvZIabD.html No need to be sad! Thank you!
Awesome series of videos! This is a pro butcher who really makes it easy to see how to completely bone out a whitetail efficiently. If you can fillet a walleye you can bone out your loins!
I really appreciate you taking the time with your dad and filming all this I saved every video on my phone and it has been a real pleasure watching him work on Master worked at doing his job I hope you folks have a good Christmas this year and have a great next year thank you very much and good hunting
Great to hear that Edward. I will pass that on to my dad. Thanks for watching. KPO
I wonder when a butcher learns that signature meat slap down on the cutting table technique? Have to love it .Thanks for great and truly useful videos!
Thanks for watching
thanks for your great deer processing videos
Welcome
Thanks for another great video. Don is a true craftsman.
Sure is
Great videos, I would like to watch him in person as ask questions, he is a pro!
Probably the best series of videos I've found so far on deer processing. Thanks so much for taking the time to record them! Sorry if I didn't catch it somewhere but how long did you age the carcass? Since your dad's a butcher I'm assuming that you just hung it in a walk-in cooler.
John, thanks for the support. And no we don't use a walk in cooler. If the temperature allows it is good to let the deer hang a few days. They say the gamey taste can age out if they are let hang. We just hang them in the garage and if it's warm we just have to process them sooner. Sometimes real life dictates when we get to them also, right? Sometimes you process them when you can even if the weather would allow you to hang them for a while. Thanks again for watching, KPO.
Just take the loins off the back while deer is hanging a lot less work
Nice job
I love the splat when the meat hits the table !
Yes!
Thank you so much very helpful for a new hunter
No problem!
What's the purpose of cutting on cardboard? Is it just for easy cleanup? Is the cardboard easier on your knife's edge than a plastic cutting board?
Rummerjc, kind of all of the above. When you're done the cardboard goes right in the trash. The meat doesn't slide around like it does on some cutting boards. Easy on the blades and easy to make as big as you want. Thanks for watching. KPO
I butcher my own but have always been curious how others trim up their grind. What do you take off and leave? I spend most of my time trimming grind. I’ve been told I clean more off than is really needed. Any videos on how y’all do that? Happy hunting!
Well, it's a preference thing of course. But maybe I'll do a vid on how we do it sometime, KPO.
Thanks, learned a lot!
Very impressive, I wish I was half that good.
This has shown me that processing a deer is easier then what I have been told. But on the meat between the ribs , throwing away seem like a waste. Could you either put in a large stock pot on stove and simmer it till the meat falls off? Or into a roasting pan and into the oven? Then you would have more meat to put in a baggie and into the freezer for say sandwich meat or with noodles.
If we cook the ribs we leave the layer of meat that goes over them in tact.
Threw away all the rib meat wth
What kind of knives does he use?
Mostly Victorinox, KPO.
How many times is he gonna throw the meat lol
Enough slamming the meat down on the table lol
It's his thing!
@@KnettersPracticalOutdoors all good
Why does he always in all videos slam/plop the pieces of meat down
Why not?
@@KnettersPracticalOutdoors what’s the point of it
@@jasonnester9514 I think it goes back to when speed was important when he was cutting hundreds of deer a season. The meat was really flying around back then. He does get a few comments saying they like when he plops the meat down. But no, it's not necessary. Thanks for the interest, KPO.
@@KnettersPracticalOutdoors ahhhhhh
@@KnettersPracticalOutdoors so a force of habit
Why all the bone cutting extra work don’t need to
I kind of agree but hey, if it makes it more comfortable for him then I could see why. Personally I cut the loin strips out of the full carcass while it hangs.
Where’s your video all star?
Really made a horror out of the easiest piece to remove